Basil | Ocimum basilicum
Italian Large Leaf
Full Sun
Well Drained Soil
Height 18 to 24 inches
Leaves up to 4 inch long
Excellent Container Plant
If you are into herb gardening for culinary herbs, Italian Large Leaf Basil is a must have basil plant. This culinary herb is a sweeter pesto type basil with high yields in the garden. A large variety with medium-dark green leaves, this basil is bigger than most others found in the basil family. Fairly resistant to damage from pests and disease, Italian Large Leaf self-seeds easily and grows well in a container. Very aromatic and as popular with bees and butterflies as it is with chefs, this is one of our most favorite basil plants. When compared to Genovese the flavor and scent are sweeter and less clove like. Plant in full sun and harvest frequently to keep from going to flower.
Basil is also a fantastic natural mosquito and pest repellent and its blooms are great for attracting helpful pollinators to your garden. Planting Basil near beets, asparagus and tomatoes will also improve your crops.
Available at the Garden Center, stop by today and check out our diverse selection of herbs to grow in your gardens, on your patio or in your containers.
Basil Pesto Recipe
Pesto, a thick sauce made from fresh basil, is served throughout Italy, especially in the Liguria (Genoa) region where it originated. Here is what the “Oxford Companion to Food” has to say about it:
Pesto, the pride of the great Italian sea part of Genoa, is a thick sauce which is excellent with pasta or fish. It does not require cooking, but is one of those recipes where you have to add olive oil carefully and gradually to a mixture which you have pounded with a mortar; the pounded ingredients are garlic, pine nut kernels, grated parmesan cheese (or Sardo from Sardinia), salt, and fresh basil leaves. The flavor of basil is dominant.
INGREDIENTS
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and freshly grated
A few tablespoons of extra-virgin olive oil
INSTRUCTIONS
Chop Ingredients
Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil “cake”. Transfer the pesto “cake” to a small bowl (no bigger than the cake).
Form a Paste
Cover the pesto “cake” with a bit of olive oil. It doesn’t take much, just a few tablespoons. At this point, you can set the pesto aside, or place it in the refrigerator until you are ready to use it. Just before serving, give the pesto a quick stir to incorporate some of the oil into the basil.
Serves 4 | Prep Time – 20 mins | Total Time – 20 mins
Goffle Brook Farms
